Ingredients

• 2 cups whole milk
• 3 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1/2 cup sugar
• Coarse sea salt and whipped cream for topping

Instructions

1. In a small bowl, whisk 1/4 cup of the milk with the cornstarch, vanilla and salt, until smooth. Set aside.
2. In a large saucepan, combine the sugar with 3 tablespoons of water and bring to a boil. Cook over medium-high heat until a light amber caramel forms, about 5 minutes. Watch it closely. The caramel should not smoke, or it will burn.
3. Remove from heat. Very gradually whisk in the remaining 1 2/3 cups of milk, a little at a time.
4. Put it over the heat again and whisk until the caramel has dissolved again. The milk will foam up quickly as it comes to a simmer. Simmer over moderately low heat until the mixture thickens just slightly and deepens in color, about 10 minutes.
5. Gradually whisk the cornstarch mixture into the caramel. Cook again over heat, whisking constantly, until the pudding thickens, about one minute. The pudding will thicken up more as it sets in the refrigerator cooling.
6. Scrape the pudding into 2-4 ramekins or serving dishes and refrigerate until chilled and set, about 2 hours. You can run it through a strainer to make it really smooth although I skipped this step and my pudding was fine.
7. To avoid a pudding “skin”, press a piece of plastic wrap onto the surface of each pudding dish as it chills.
8. Serve with a sprinkle of coarse sea salt and a dollop of whipped cream (optional).